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rose di andria
Rose di Andria (Pugliesi rose-shaped sweet fritters, using yeast dough; flavored with anise liquor; dipped in vino cotto)
Originated from: Puglia, Italy
Occasion: Christmas, Carnival and other festivities
Contributed by: Anna-Maria Benvenuto

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For the dough
1/2 kilo (about 1 pound) of flour
25 grams (about 4/5 of an ounce) of live yeast
a glass (6 ounces) of warm water
1 shot of anise-flavored liquor (1 1/2 ounces)
a pinch of salt

Vegetable oil for deep frying

For coating
1 liter of vino cotto
a bit of cinnamon
6 cloves, ground

For decoration
Icing sugar or colored sprinkles


Mix the yeast with the warm water. Add a pinch of salt and the liquor.

Knead the dough, making sure it is soft (add a touch more water if necessary).

Form the dough into a ball, place in a container, cover.

Let the dough rest for an hour, allowing it to increase in volume.

Using a rolling pin roll out the dough until it is relatively thin.

Cut out strips of dough -- about 40 to 50 centimeters long, 3 to 4 centimeters wide.

Fold the strips in half width wise and pinch the edges overlapping the dough every three centimeters to join them, to form the shape of a rose.

Fry the rose-shaped dough one at a time in hot oil.

Place on absorbent paper.

Heat up the vino cotto. Add a touch of cinnamon and ground cloves to it.

Place each rose fritter in the vino cotto, and then remove.


Top with icing sugar or colored sprinkles before serving.


Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers.The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi

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